RECIPES BABY &...

Lentil and Red Veggie Puree

Lentil and Red Veggie Puree

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

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Ingredients

  • 1 cup Leek (or onion) sliced finely
  • 1/2 small Red Capsicum
  • 4 tbsp Water
  • 1 Tomatoes chopped
  • 3/4 Organic Lentils tin, drained
  • 1/2 Sweet Potatoes peeled, diced
  • 1 cup Vegetable Stock

Nutrition Information

Qty per
54g serve		 Qty per
100g
Energy 15.416666666667kcalcal 28.520044041114kcalcal
Protein 1.1666666666667gg 2.1582736031114gg
Fat (total) 0gg 0gg
 - saturated 0gg 0gg
Carbohydrate 2.4583333333333gg 4.5477908065561gg
 - sugars 0.83333333333333gg 1.5416240022224gg
Dietary Fibre 0.5gg 0.92497440133344gg
Sodium 76.25mgmg 141.05859620335mgmg

Nutritional information does not include the following ingredients: Leek , Red Capsicum, Water, Tomatoes, Sweet potatoes

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Lentil and Red Veggie Puree

I figured it was time to make Harry Lentil and Red Veggie Puree and see if he liked it. And I am pleased to say, despite the snotty nose and feral cold he is suffering at the moment, he ate it all. He even made Mmmm noises, and got upset when I stopped feeding to take the photo. It seems this carnivore is full of surprises…

…or he just can’t taste it properly.

Method

  1. Heat the water in a large saucepan.

  2. Saute the leek and red capsicum for 5 minutes.

  3. Add the sweet potato, tomato, lentils and stock, cover and leave for 15 minutes or until sweet potato is soft.

  4. Puree until you have desired consistency and freeze in small portions.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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